1 receive base ramen broth ramen noodles
4 tbsp sesame paste
1recipe chilli oil
1 recipe pork belly or (chickens chashu)
2 tsp katsuobushi salt
4 tbsp chashu marinade ( from cooking the pork belly )
1 recipes nitamago ramen egg
4 springs onions, green parts only , finely sliced
Shichimi togarashi to garnish
Heat the base ramen broth on the hob. Cook the ramen noodles in a separate pan .
Place 1 tbsp sesame paste and 1 tsp chilli oil in the base of each ramen bowl .
Finely slice the pork belly and add to the ramen broth to warm through. Lift out with a slotted spoon and set aside . Add the katsuobushi salt and chashu marinade to the ramen broth and pour 350ml ramen broth into each bowl . Mix well . Add the cooked ramen noodles, pork belly slices, a nitamago ramen egg sliced in two length ways , and garnish with finely sliced spring onions greens and shichimi togarashi.
serve extra chilli oil and katasuobushi salt at the table